Slow-Roasted Curried Salmon With Corn And Tomato

• 2 pounds skinned sockeye salmon fillet
• 1 tablespoon plus 1 tsp. brown mustard seeds
• About 1 tsp. salt
• 1 teaspoon Madras curry powder
• 1/2 teaspoon cayenne
• 1 very ripe medium red tomato
• 1/2 small shallot
• 2 large ears corn
• 3 tablespoons extra-virgin olive oil
• 12 to 15 large fresh basil leaves
• 1/2 lemon (optional)
• Hot cooked rice

1. Preheat oven to 275u0b0. Cut salmon into 3/4-in. cubes and put in a large bowl.
2. Grind mustard seeds in a spice grinder or clean coffee grinder. Pour into a small bowl and mix with 1 tsp. salt, the curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly.
3. Cut tomato into 1/2-in. dice and mince shallot. Cut kernels off corn cobs. Add vegetables to salmon along with oil.
4. Stack several basil leaves, roll length-wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl.
5. Spread salmon and vegetables in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9 to 12 minutes. Add a squeeze of lemon juice if you like, and season with salt.
6. Spoon rice into bowls; add salmon and vegetables. Top with remaining basil.
7. Note: Nutritional analysis is per serving without rice.

fillet, brown mustard seeds, salt, curry powder, cayenne, very, shallot, corn, extravirgin olive oil, basil, lemon, rice

Taken from www.myrecipes.com/recipe/slow-roasted-curried-salmon-corn-tomato (may not work)